Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

397g sweetened condensed milk

Method

Heat oven to 180C/fan 160C/gas 4. Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.

While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.

Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.

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Comments, questions and tips

Comments (43)

CailinLondon8th Feb, 2015

2.5

I noted the comments about the hard base so baked the base initially for 10 mins, rather than the suggested 15. I'm not a big fan of ginger biscuits, but the base worked well with the lime. I used 4 small limes which weren't overly juicy,and I found the lime flavour more subtle than I expected so will use bigger or more limes next time to give it a bit more punch.

Haven't made this yet but note the comments about the sweetness . There is no added sugar in key lime pie so I will definitely make this but without the sugar-cant imagine why sugar would be needed with the condensed milk. Sounds like a lovely mix of flavours with the ginger base

This is an easy recipe and the end product is tasty, but the base is so greasy. I'm not usually that bothered by a bit of butter or oil, but it is really greasy, I might make this again, but will look to reduce the amount of butter I add to the biscuits.

Made this for the second time today. Everyone loved it. The only thing tho' is the recipe was vague on how much in 'ml or tablespoons' was 4 limes equivalent to. The first time I bought the limes available were small, this time they were bigger; so I had to guess the proportion via taste test. But both came out lovely judging by taste. I agree with previous comment, ginger biscuits made the crust a bit too hard, and if anything is the only negative comment I had. When I bake next time, I will bake the crust for lesser than the designated time.

A new neighbourhood favourite! It does need some cream on top though. I whipped up about a cup of cream with tablespoons of castersugar and a couple of teaspoons of vanilla extract and put it on top. A winner!

I made the pie according to the recipe and it was well received at a dinner party. The filling was lovely - really zesty but I thought the base was very thick and baked very hard. The upside was it was easy to get out of the tin. The downside was you need good teeth!!

I made this for a family BBQ and it went down very well. I reduced the number of limes to 3 and am considering going to 2.5 next time. I served it on its own but found it was very sweet and very limey. Next time I will serve with a small scoop of ice cream. Will definitely be making again as it was a lovely desert and simple recipe. I might even try to turn it into a cheesecake at some point.

This is a delicious pudding especially for summer as it is just so fresh! The ratio of ingredients and method for making are spot on. Next time, I will omit the lemon (juice and zest) as felt this overpowered the lime flavour slightly and add in an extra lime (5 in total). Also, I would add some (extra) ground ginger to the base (1/2 tsp.) or use better quality ginger biscuits. Served chilled with a big dollop of crÃ¨me fraiche... mmmm!

I should have thought this through more when deciding to this recipe, considering that I don't have a food processor or an electric whisk! I forgot that gingernuts are some of the hardest biscuits ever and took ages to get them crushed and as I got terribly bored there were big clumps left in, but persevered nonetheless. The topping came out brilliantly and may just do that again and add it to a tart tin.

Easy and quick to make - I used a baking tray as I didn't have a fluted tart tin and it was just as good. Both husband and friends loved it. It's crispy, light and zingy - great after chicken or a fish main course.

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